Tres Leches Cake – Mexican Three Milk Cake

My feet have hit the ground again in London and the weekend was a mixed bag, but it has been great seeing some friends and having the opportunity to spend time in other parts of the city.

London can be tough, probably tougher than any other world city (yes, tougher than New York) and a simple smile is seen as a come on to people so for the last year-and-a-half it felt like I was sailing against a storm just living here. Everyone who moves here agrees this is a fact of being apart of this huge and historic place.

London, though, is vast and if you are in a quieter less populated neighborhood than the city can feel so much smaller and less harsh than it really is. There are amazing people in this city and I have been lucky to make friends with some during my time here which has made coming back that much easier. It’s on to new and interesting changes in Big Ben’s town and it’s exciting to be back for the time being.

Also exciting is getting to make this cake – it was on my list of ‘things to do’ for this blog for some time and it tastes amazing. In fact, I took it to a friends place for dessert and they were all impressed with how delicious it tastes. Mexican’s know how to live and starting the week off with a Mexican cake seems like the perfect way to begin.

The ingredients should all be things you have in your kitchen and it will help you create something you most likely have never made before in the sense of a soaked cake. This is not too sweet and a small slice goes a long way in satisfying that sweet tooth.

Tres Leches Cake – Mexican Three Milk Cake
Adapted from Pati’s Mexican Table
Serves 10

Ingredients:
Cake
9 eggs, separated
2/3 cup sugar
1 tablespoon vanilla extract
2 cups flour
Three Milk Sauce
397 milliliter’s sweetened condensed milk
340 milliliter’s evaporated milk
1 cup milk
1 tablespoon vanilla extract
Topping
300 milliliter’s whipping cream
1/4 cup confectioners/icing sugar

Directions:
Prepare a baking dish and preheat the oven to 180°C/350F.

Place the egg whites in a bowl and whip for approximately 5 minutes on medium speed until soft peaks form. Slowly add in the sugar and beat further until they hold stiff peaks and they look slightly glossy (the sugar will have dissolved by this point).

In a separate bowl, beat the egg yolks for approximately 6 minutes or until they have doubled in size and are a pale yellow, add in the vanilla extract and beat a further minute.

Fold the egg yolk mixture into the egg whites gently, until fully combined.

Fold in the flour until fully combined than pour into your baking dish. Bake for 25 minutes or until a skewer comes out clean and lightly golden on top.

Remove and allow to cool.

Meanwhile, place the sweetened condensed milk, evaporated milk, milk and extract into a bowl and stir to combine.

Poke holes through the cake with a fork all over and carefully pour over the milk sauce, allowing time for the mixture to sink in until completely in the cake.

Whip the cream with the sugar until soft peaks form and spread over the cake.

Slice and serve.

Keep refrigerated when not serving, will keep for up to three days (if everyone doesn’t eat it swiftly).

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